If you or a family member has celiac disease, gluten intolerance, or a food allergy, you will want to visit the Gluten/Allergen Free Expo on Sunday from 2:30 p.m. to 7:30 p.m. at Cobblestone Hall in City Market, downtown Raleigh. A highlight of the event will be a special appearance by 2011 Mrs. United States Shannon Ford, an advocate for Celiac Awareness.
Gluten intolerance and celiac diagnoses are on the rise around the world. People affected by food intolerances and allergies are told what not to eat, but often not provided with information on how to manage a diet that seems impossible to follow. Manufacturers are beginning to see the value in providing allergen free products, but not all follow the strict procedures necessary to prevent illness in people with severe allergies or celiac disease.
The Gluten/Allergen Free Expo brings together experts in these fields, vendors who can answer questions about their products and provide samples, cooking demonstrations, and people just like you, looking for solid information on how to continue living life despite navigating the minefield of allergens lurking around every buffet bar.
The list of vendors is quite impressive, including local stores such as Earth Fare and Whole Foods, products such as Udi’s and Crunchmaster, Delight Gluten Free Magazine, and restaurants such as Zpizza and Spize Café.
So head into downtown Raleigh Sunday afternoon for some tasty tidbits of allergen free food and helpful information, as well as a chance to win a “Gluten Free Chicken Pickin” for 50 people from Bone Suckin’ Sauce worth $3000! You must be present to win this raffle and the drawing will be held at 3:45 p.m.
Tickets to the expo are $10 (children under 12 are free) and are available online or at the door.
Allergen free cooking doesn’t have to be hard or the end result tasteless. Here is a recipe that is enjoyed by my whole family, uses garden fresh ingredients, and tastes great!
Fresh Tomato Sauce and Gluten Free Pasta
- Gluten free pasta of your choice, cooked al dente
- Fresh tomatoes, 2 large or 6 Roma tomatoes per person
- One bunch fresh basil
- One bunch fresh oregano
- Olive Oil
- Salt and Pepper
- A block of Parmesan cheese, or Pecorino Romano cheese (sheep’s milk cheese)
Wash the tomatoes and chop with a sharp knife. The sharp knife keeps the tomato from squishing and becoming mushy.
Wash the herbs and chop coarsely.
Combine the tomatoes and herbs, drizzle with the oil, stirring to lightly coat, and sprinkle with salt and pepper to taste.
Spoon the tomato sauce over warm pasta.
Grate the cheese over the sauce to taste.
Enjoy with garlic bread and your choice of organic wine!